Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant; NOT peeled |
| 10 ounces | Pkg; (300 gr) frozen spinach, cooked, drained & squeezed dry |
| 1 cup | Pressed dry no-fat cottage cheese |
| 3 tablespoons | Grated Parmesan cheese |
| 2 tablespoons | Fresh basil; minced, (or 1 tbsp dry) |
| ¼ cup | Skim milk |
| \N \N | Salt; pepper, garlic powder to taste |
| 2 cups | Tomato sauce |
| ¾ cup | Grated low-fat mozarella cheese |
From MealLeaniYumm by Norene Gilletz.
Preheat oven to 350'. Slice eggplant lengthwise into 12 slices, discarding the outer slices. Arrange on a sprayed baking sheet. Bake 10 minutes until soft & pliable.
Meanwhile...process cheeses, spinach, basil, milk & seasonings . Pour 1 cup of tomato sauce into a sprayed 9x13 casserole. Spread filling in a thin layer on each slice of eggplant & roll up tightly. Place seam side down in casserole. Top with remaining sauce & sprinkle lightly with cheese. Bake uncovered 25-30 minutes until golden & bubbling.
This freezes and/or reheats well.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Feb 07, 1999, converted by MM_Buster v2.0l.